With the fresh, bright flavors of citrus and cilantro, sweet caramelized carrots and garlic, and creamy umami from the miso tahini sauce, this Roasted Carrot and Black Lentil Platter makes a beautiful centerpiece for the holidays or any special meal.

This humble soup delivers on the WOW factor. It packs a lot of flavor and goodness into each bite. But the best part is that it's made with pantry staples such as carrots, red lentils, spices and citrus, making it a fabulous weeknight dinner solution.

This Coconut Mushroom Noodle Soup is a reflection of what I've been craving with our moody "summer" weather in Sausalito. Mushrooms float in a simple but rich and fragrant ginger coconut broth with cubed tofu. Ladle this over rice noodles and you’ve got a quick, simple and satisfying meal for your back-to-work/school routine this fall.

I'm Katie, an Integrative Nutrition Health Coach in Marin County and the San Francisco Bay Area. Whole Nourishment is a space where you'll find inspiration to cook simple, plant-forward, whole food meals and live well! Get started.

Summer Faves

Mexican Street Corn Quinoa Bowls

Watermelon Lime Beet Salad

Carrot Couscous Salad w/ Pistachios & Mint

Blackberry Honey Almond Cake

Papaya, Chickpea & Avocado Salad

Cherry Chocolate Vegan Ice Cream Bars

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